Ingredients

• 0.5 pounds ground pork
• 0.5 medium head cabbage , finely chopped
• 1 green onion , finely chopped
• 2 slices fresh ginger root , finely chopped
• 2 waters chestnuts , drained and finely chopped
• 1 teaspoon salt
• 0.5 teaspoons white sugar
• 1 teaspoon sesame oil
• 1 , 14 ounce
• 5 tablespoons vegetable oil
• 0.75 cups water
• 1 tablespoon chili oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar

Instructions

1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
6. 6 Serve warm pot stickers with dipping sauce.

Nutrition per serving